Curry soup

• 1. Cut the prepared chicken breast into 1.5cm pieces.
  2. Put butter in a pan and stir-fry it in the order of mini onion and chicken breast.
  3. When the surface of chicken breast is cooked, add mini carrots, broccoli, and chickpeas and stir-fry a little more.
  4. Add chicken stock to 3 and boil it over medium heat for about 20 minutes.
  5. When the broth is reduced to about 2/3 of the amount, add curry powder and mix well.
  6. 5 Add mascarpone, finish the soup, add milk chocolate, and adjust the taste of the curry.

Puff pastry sheet